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Spanish Rice Bake

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By Betty Crocker Kitchens
Updated Sep 16, 2016
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A zesty serving of oven-baked rice rounds out any Mexican meal.

Spanish Rice Bake

  • Prep Time 20 min
  • Total 1 hr 20 min
  • Servings 4
  • Ingredients 11
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Ingredients

  • 2 tablespoons vegetable oil
  • 1 cup uncooked regular long-grain rice
  • 1 medium onion, chopped (1/2 cup)
  • 1 small green bell pepper, chopped (1/2 cup)
  • 1 cup frozen whole kernel corn (from 12 oz bag), thawed
  • 1 can (10 3/4 ounces) condensed tomato soup
  • 2 1/2 cups boiling water
  • 1 tablespoon chopped fresh cilantro, if desired
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 2 cups shredded Colby-Monterey Jack cheese (8 ounces)

Instructions

  • Step 
    1
    Heat oven to 375°. Spray 2 1/2-quart casserole with cooking spray.
  • Step 
    2
    Heat oil in 10-inch skillet over medium heat. Cook rice, onion and bell pepper in oil 6 to 8 minutes, stirring frequently, until rice is light brown and onion is tender. Stir in corn.
  • Step 
    3
    Mix remaining ingredients except cheese in casserole. Stir in rice mixture and 1 cup of the cheese.
  • Step 
    4
    Cover and bake 20 minutes; stir. Cover and bake about 30 minutes longer or until rice is tender; stir. Sprinkle with remaining 1 cup cheese. Bake uncovered 2 to 3 minutes or until cheese is melted.

Nutrition

Nutrition Facts are not available for this recipe

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